Chef Kyle's Tomato, Feta, & Quail Egg Salad
Chef Kyle’s not one to keep his go-to lunches a secret—and we’re glad he doesn’t. Ripe tomatoes, salty feta, soft-boiled quail eggs, and a handful of herbs come together in a salad that’s bright, satisfying, and super easy to throw together. Healthy-lunch goals, achieved.
Ingredients
- 2 vine-ripened tomatoes, sliced
- 6-8 Spring Creek quail eggs
- 1/3 cup feta, crumbled
- 1/4 cup chives, sliced
- 1/4 cup parsley, finely chopped
- Salt and pepper
- Extra virgin olive oil
Instructions
Bring a pot of water to a gentle boil over medium-low heat. Carefully lower the quail eggs into the pot and boil for 3–4 minutes. Transfer to a bowl of ice water. Once cooled, gently peel and slice in half.
Plate the tomatoes and quail eggs together. Top with feta, chives, parsley, salt, pepper, and a drizzle of olive oil. Enjoy!
